STUDY OF THE SURVIVAL RATE OF BIFIDOBACTERIUM BIFIDUM IN DOUGH BY POWDER AND ESSENTIAL OIL OF MENTHA LONGIFOLIA

Publish Year: 1397
نوع سند: مقاله کنفرانسی
زبان: English
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MEDISM19_697

تاریخ نمایه سازی: 13 مهر 1397

Abstract:

Background and Aim:Probiotics are beneficial bacteria that are present in many fermented foodstuffs and can be used to add to foods due to create the health effects. The Bifidobacteria is one of the most common probiotics of milk products.Methods:The Mentha longifolia was prepared from Dizajabad village of Zanjan vicinity. It dried under appropriate conditions and the Herbarium Code obtained 1311 from Zanjan Pharmaceutical Faculty. Also, the Duogh was produced with 50-50 (yogurt/water) .Then, Bifidobacterium bifidum was inoculated in it. Duogh divided into 4 groups (samples A, B, C, D) 250 ml. Group A; contains no essential oil and mint powder, B; contains 0.150 gr of mint powder, C; contains 0.3 gr of mint powder, D; contains 0.1 gr of Mentha longifolia essential oil .Then, each 4 groups were counted from Bifidobacterium bifidum in the days (0, 5, 10, 15, 20, 25, and 30). The produced Dough tested by 48 people. The results were analyzed by ANOVA.Results:The highest quality of color and flavor were in Dough 25 days with 0.150 mg Mentha longifolia (4.69 ± 0.79). Also, the best Dough tissue with 0.15 mg mint was on day 5 (4.88 ± 0.34). In the case of Dough tissue, there was no significant difference with 0.15 mg of Mentha longifolia (4.19 ± 1.05) between 5 to 25 days.Conclusion:The according to a poll, Dough with 0.15 gr of Mentha longifolia powder had the best results in 25 days.

Authors

Hamed Khatani

Department of Food Industry, Hidaj Branch, Islamic Azad University, Hidaj, Iran. (Student of MSc)

Mohammad Hadifakoor

Department of Microbiology, Hidaj Branch, Islamic Azad University, Hidaj, Iran. (faculty member of Islamic Azad University)